These low-carb, sugar-free, keto muffins are great for a dessert or breakfast on the go.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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  • Mix almond meal, coconut, sweetener, and baking powder together in a bowl.

  • Pour in eggs, banana, butter, and water to flour mixture. Blend using a hand mixer to combine thoroughly. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, and tops are golden brown, about 15 minutes.

Cook's Notes:

You can substitute 2 cups of blueberries for the coconut and banana, if desired.

If using unsalted butter, add 1/4 teaspoon salt.

Nutrition Facts

196 calories; protein 9.9g; carbohydrates 14.7g; fat 14g; cholesterol 82.3mg; sodium 172.4mg. Full Nutrition
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